When I was reviewing all the interesting vegan related tastes that are in today’s posts (and always, you know, that these posts I make are from around the web and not my own!), I thought how will anyone understand how I brought together the particular choice of vegetables to the end that I am suggesting a mutton (lamb) stew or curry to top it off besides the bread and vegetables? Or even just for the purpose of the diversity of the bread and vegetables? Italian, American, Indian and others, all today. This happens often in my recipe post pages. So I thought, should I talk about fennel or anise or coriander and the little I know about it and the fragrant seeds that you find in savory breads, meats and vegetables? And again I thought, not at all, because, I don’t know what to say about it. And probably there are too many other fragrances that I am taking out of the usage of sauces, with oils and vinegars, with gravies and herbs and flours and delicious conditions or conditioners or the lack of them. I didn’t know what to say. But Italian cuisine is rather particular with its use of changeable fragrant seeds, as peculiarly as any other foreign cuisine and I think that with the relevance of rather genericized Italian cooking in America and elsewhere (which I have to say, I am a huge fan of; no sarcasm), the fragrances and savoriness of what we otherwise think of as basil and oregano for the most part, is lost. So fennel and anise came to mind. Indian cooking uses this quite as frequently as we do. Remarkably, Indian cooking and Italian cooking ingredient wise, will often has a similar list of goods; somehow, it all ends up differently.
Crackling Pork Rinds 